I’ve been wanting to try this recipe for a while. It is inspired by a recipe in the The Wheat-Free Cook: Gluten-Free Recipes for Everyone by Jaqueline Mallorca. As it baked in the oven, the aroma permeated the house. Next thing I know, my children came running downstairs shouting, “mommy, something smells really good!” and we sat and chatted about what I had made. Then, they unanimously decided (after their third serving) that it was REALLY good. And begged unsuccessfully for more. Despite the fact that this is called gingerbread – it is not made in a loaf pan. Rather, Ms. Mallorca recommends using a pan not unlike something you would use for brownies or pan cookies. I used an 8×8 piece of stoneware. Side note: Since I am nursing my daughter, I don’t have the liberty of spicy gingerbread – it upsets her little tummy. If you prefer a bit more spice you can up the ginger by another 1/2 to full teaspoon. Feel free to adjust the remaining spices to your liking.
Preheat oven to 350 degrees. Line your pan with unbleached parchment paper.
In a prep bowl, combine then set aside
3/4 cup teff flour
1/3 cup brown rice flour
1/4 cup arrowroot starch (or corn starch)
1 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp cloves
1/2 tsp cinnamon
1 1/2 tsp ground ginger
In the bowl of a stand mixer, beat until light and fluffy
1/2 cup unsweetened applesauce
1/2 cup oil (grapeseed, coconut or other)
1/4 cup coconut sugar
then add and beat until combined
then add and beat until smooth – about 30 seconds
1/2 cup unsulphured molasses (NOT blackstrap) and
1/2 cup hot filtered water
pour dry ingredients slowly into wet ingredients just until combined, paying attention not to over mix . Bake 30 minutes. Makes 10-12 squares.